It’s not the fact that they’re gluten free and grain free. Or the fact that it only takes FOUR ingredients to make them. It’s not even the fact that it’s virtually impossible to screw them up. (Seriously – peanut butter cookie perfection every time. Even if you over cook them and they get a little crispy, they’re still amazing.)

Here’s what wows me about these cookies – they are SO. Dang. Fast. to make! There’s no softening of butter or melting of coconut oil. No measuring 13 ingredients. If there’s such a thing as instant gratification with hot homemade cookies, I think this is about as close as it gets.

It takes about 3 minutes to measure and mix up peanut butter, sugar, an egg, and the baking powder. Then just 7 minutes to bake them to soft, squishy perfection.

That means if your oven already happens to be preheated, you’re just 10 minutes away from hot peanut butter cookies right now. (Seriously, go turn your oven to 350° – it’ll be hot by the time you’re done reading.)

Can you make these peanut butter cookies with crunchy peanut butter? Technically, yes. In my opinion, they just don’t turn out quite the same – a little drier, and just not the acme of peanut butter cookie perfection.

That said, if you want absolutely perfect cookies withsome peanutty crunch, the ideal way to make that happen is to follow the recipe, then add some additional chopped peanuts. A little more work. Totally worth it.

Can you make these with honey instead of sugar? You betcha. Again, it’s not quite the same. There’s a little bit more of a chewy factor when using honey instead of granulated sugar. Using sugar gives a finer crumb, while maintaining the perfect level of squishiness.

That said, using honey instead of sugar still makes for a great cookie. (I’ve listed the substitution in the printable directions below.)

I hope your family enjoys these flourless peanut butter cookies as much as we do! We rarely make recipes that call for real sugar, but this is one of our favorite exceptions!